1 1/2 c Sifted all-purpose flour

1 tb Baking powder

1 ts Salt

1/2 ts Mace

1/2 ts Nutmeg

3/4 c Brown sugar, firmly packed

1 c Chopped pecans

1 1/2 c Quaker Oats, uncooked

– (quick or old-fashioned) 1 1/3 c Milk

1 Egg; beaten

1/4 c Vegetable oil

Sift together flour, baking powder, salt and spices into bowl.
Stir in sugar, pecans and oats.
Add remaining ingredients; stir
only until dry ingredients are moistened.
Pour batter into 3
greased empty cans, about 2 cup capacity.
Bake in preheated
moderate oven (350 F.) about 50 minutes.
Loosen edges; remove from
cans immediately; cool thoroughly.
Wrap cooled bread and store one
day before slicing.
NOTE: For variety, use 1 cup chopped pitted
dates or prunes in place of pecans in above recipe.
Source: Our
Favorites for family and friends Reprinted with permission from The
Quaker Oats Company Electronic format courtesy of Karen
Mintzias

2 c AM Brown Rice Flour

2 tb Non-alum baking powder

1/2 ts Sea salt (optional)

1/4 c Potato starch or other flour

2 Eggs; beaten (optional)

1 c Water or soymilk

2 tb AM Unrefined Vegetable Oil

3 tb Honey

Mix dry ingredients and liquid ingredients separately; then
combine both mixtures.
Pour into oiled and floured 4″ x 8″ loaf pan
and bake 45-50 minutes at 350 F.
Let cool completely in pan.
Source: Arrowhead Mills “Recipes for Special Dietary Needs”
tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

3/4 c White cornmeal

3/4 c Yellow cornmeal

3 tb Flour

1/4 ts Soda

1 1/2 ts Baking powder

1 ts Salt

2 tb Vegetable shortening; melted

1 c Buttermilk

1 Egg; beaten

1 Jalapeno; finely chopped

10 oz Ro*tel tomato w/green chili

All ingredients together.
b degrees for 25 to 30 minutes.
This
recipe comes from a book “Snake; Rattle; and RO*TEL.”

2 c Wild Rice Pancake/Waffle Mix

– (Arrowhead Mills) 1/4 c Parmesan cheese

1 ts Italian seasoning

1/2 ts Garlic powder

1 Egg or egg replacer

2 tb AM Unrefined Vegetable Oil

1 1/2 c Milk or milk substitute

1/2 ts Sea salt (optional)

Preheat oven to 400 F.
Stir dry ingredients together.
Beat
liquids together in a separate bowl.
Add dry mixture to liquids and
stir well.
Divide into 12 oiled muffin tins and bake for 20 minutes
or until done.
Source: Arrowhead Mills “Whole Grain Muffins”
tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Turn out on lightly floured board or counter.
Knead gently a few
seconds.
Roll out to 1/4 inch thickness.
Cut with floured
diamond-shaped cutter.
Brush lightly with melted butter; sprinkle
with sugar.
Place on ungreased cookie sheet.

Bake in preheated hot oven (425 F.) 12 to 15 minutes.
Serve piping
hot.